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Recipe At A Glance

  • 10 ingredients
  • 15-30 minutes
  • 4 Servings


Reviews (0)

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Recipe Ingredients

  • 1 package (12 oz.) Celentano Mini Rounds Cheese Ravioli
  • 1 tablespoon unsalted butter
  • 1 white onion, sliced thin
  • 1 teaspoon sugar
  • 1 jar alfredo sauce
  • 1 cup shredded four cheese Italian blend
  • 6 slices bacon, cooked and diced
  • ½ cup reserved pasta water – if necessary
  • 1 Roma tomato, diced
  • 4 tablespoons fresh parsley, chopped

Recipe Directions

  • Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside.
  • Preheat oven to 350°F.
  • In a skillet set over medium heat, add the butter, onion and sugar. Cook for 10 minutes until the onions are soft and caramelized. Heat the alfredo sauce in a small sauce pan, add the cheese and mix with a whisk until combined and smooth.
  • In a mixing bowl, combine the cooked ravioli, alfredo sauce, onions, and diced bacon. Stir to combine all ingredients – if sauce is too thick use pasta water to thin.
  • Pour the ravioli into a 9X9 greased baking dish, bake uncovered for 10 minutes.
  • Top with diced tomatoes and parsley to serve.

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